Community Recipe
from [CKP220]
Chicken and Herbs with Carrot Risotto

Chicken and Herbs with Carrot Risotto

  • Yield: 1 serving


  • 4 whole(s) garlic cloves


4 garlic cloves

4 medium carrots, peeled and cut into 1-inch pieces

2 Tbs. extra-virgin olive oil

8 oz. orso

3 cups low-sodium chicken broth

¼ tsp. salt plus additional to taste

1 Tbs. minced fresh thyme

2 tsp. ground coriander

Pinch freshly ground black pepper plus additional to taste

2 boneless, skinless chicken breasts (about 1 lb.) cut crosswise into ½-inch-thick chunks

⅓ cup dry white wine

2 tbs. minced fresh Italian parsley

1. Finely chop garlic in a food processor. Add carrots and pulse into 1/4 to 1/2-inch pieces.

2. Heat 1 Tbs. olive oil in a medium saucepan over medium heat. Add orzo and stir until golden brown, about 3 minutes. Add the carrot mixture and stir to blend. Pour in 2 3/4 cups broth and 1/4 tsp. salt and bring to a boil. Simmer over low heat until orzo is tender and broth is absorbed, about 12 minutes.

3. Meanwhile, season chicken pieces with thyme, coriander and a pinch each salt and black pepper. Heat remaining oil in a large nonstick skillet over medium-high heat. Add chicken in a single layer and cook until browned, about 2 minutes a side. Remove chicken to a plate and top with parsley. Add wine and remaining broth to skillet and boil until reduced to 1/3 cup, about 1 minute.

4. Season orzo with salt and black pepper to taste. Spoon pan juices over chicken; serve with orzo.

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Chicken and Herbs with Carrot Risotto Recipe